Pinto Bean Salad Recipes

Steps:

• Place beans in large Dutch oven and cover with fresh water.
• Add bay leaf and bring to a boil.
• Cover and simmer for 30 minutes.
• Stir in salt and simmer another 30 minutes, until beans are tender.
• Remove bay leaf and drain beans.
• Allow beans to cool to warm, but no longer hot.
• Combine lemon juice, lime juice and salt.
• Beat in olive oil gradually until mixed well.
• Add garlic and cilantro.
• Check seasonings.
• Pour dressing over warm beans and toss.
• Add chopped tomatoes and onions and toss well.

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

Steps:

• Place the beans in a large pot and cover generously with water. Bring to a boil. Reduce the heat to medium low and cook, covered, until the beans are creamy inside, but not mushy, about 1 to 1 1/2 hours. Drain beans and transfer to a large bowl to cool. Cook shells in rapidly boiling salted water. When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape. Drizzle with a tiny bit of olive oil. When cool, combine pasta with the pinto beans. Add peppers. In a small bowl, combine the remaining ingredients. Drizzle dressing over salad and toss gently to combine.
• To roast chiles and peppers: Place over a gas flame or on a tray under a broiler. Keep turning so that the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic or paper bag, tie the top closed and allow to steam until cool to the touch, about fifteen minutes. (To speed things up, place bag in a bowl of ice water.) Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits.

Steps:

• In a bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in beans.
• In a medium pot, bring 1 inch salted water to a boil. Add spinach; cover, and cook until wilted, 2 to 4 minutes. Drain spinach, and transfer to bowl with beans. Add parsley, capers, scallions, and lemon zest; toss to combine.

Steps:

• Combine all ingredients and refrigerate for 1 hour prior to serving.

Steps:

• In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Steps:

• Drain tomatoes, reserving 2 tablespoons oil. Place garlic and tomatoes in a food processor; cover and process until chopped. Add the molasses, vinegar, mustard, salt, pepper and reserved oil. Cover and process until smooth., In a large bowl, combine the turkey, beans, green pepper, celery, onion and parsley. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. If desired, serve with lettuce leaves.

Steps:

• Pour beans into a colander, and rinse under running water.
• In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.